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Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls
5 from 162 votes

Vegan Sweet Potato Rolls - Soft Herb Dinner Rolls

Vegan Sweet Potato Rolls are soft yeast dinner rolls made with mashed sweet potato and fresh or dried herbs. The dough, enriched by non-dairy milk and optional oil, rises to create light, tender rolls with a delicate herbal flavor. These rolls offer a plant-based alternative with a moist crumb and can be customized for sweet or savory versions.

Prep Time
10 mins
Cook Time
20 mins
Rise time
1 hr
Total Time
30 mins
Servings: 10 rolls
Calories: 185 kcal
Course: Bread
Cuisine: Vegan

Ingredients

  • 3/4 cup non-dairy milk warmed to just about warm to touch
  • 2 tsp active yeast
  • 3/4 cup sweet potato canned or boiled, steamed sweet potato that has been mashed/pureed well, puree
  • 2 tbsp neutral cooking oil optional), see tips section for no oil, generic cooking oil
  • 3 cups flour divided - I use a mix of all purpose flour and whole wheat 2:1, Allall purpose and all whole wheat will work as well), for gluten-free, see notes section
  • 3/4 to 1 tsp salt
  • 1 to 2 tbsp dried herbs (thyme, rosemary, chives or a combination, or 2 tbsp fresh herbs)
  • neutral cooking oil or vegan butter for brushing, generic cooking oil

Instructions

    Cup of Yum
  1. Mix the yeast and warmed non dairy milk and let sit for 5 mins
  2. Add the sweet potato puree and 1/2 cup of flour and mix in, whisk until no lumps. Cover and let sit for at least 30 mins.
  3. Add oil, 1.5 cups of flour, salt and herbs. Lightly mix the salt and herbs into the flour before mixing into the wet.
  4. Add flour 1/4 cup at a time and make a lightly sticky dough. If you you work it too much with your hands it will get stickier. You just want a cohesive lightly sticky state. (The amount of flour you’ll need will depend on the sweet potato puree(canned is more moist, baked is less moist and will make less sticky dough. Just make sure to keep the dough soft and somewhat sticky))
  5. Cover and let rise until doubled in size, 45 mins or longer. (You can shape the dough into rolls after 15 mins of rising and freeze them to bake later. To bake, let the frozen rolls thaw and rise in a warm oven (about 3 hours). Bake once they have risen to about double)
  6. Divide the dough into 8 or 10 equal parts. shape into rolls, by rolling between your hands and pulling on the sides (see video). Place in a greased/parchment lined stoneware pan or cast iron skillet.
  7. Brush the tops with oil, then let rise for 20-25 mins until almost doubled. Meanwhile preheat the oven to 385 degrees F (200 C).
  8. Bake at 385 deg F for 21-22 min. Remove from the oven and Brush with vegan butter or oil and serve. (You can also freeze baked rolls. Cool completely, wrap in foil and freeze. To reheat, thaw for a few hours, then bake at 300 F for 10-12 mins).To make these into sweet rolls. Omit the herbs, use 3/4 tsp salt, add 4 tbsp sugar or sweetener with the sweet potato puree. Add 1 tsp spices like cinnamon or pumpkin pie spice.

Notes

  • For gluten-free rolls, substitute with gluten-free ingredients and adjust liquid amounts accordingly.
  • Omitting oil requires using slightly less flour to maintain dough softness and manage stickiness during shaping.
  • Brush rolls with aquafaba or cornstarch slurry instead of oil/butter for vegan glaze before baking.
  • You can swap sweet potato puree for pumpkin, butternut squash, or mashed potatoes thinned with non-dairy milk for variation.
  • To make sweet rolls, omit herbs, add sugar and spices like cinnamon or pumpkin pie spice.

Nutrition Information

Calories 185kcal (9%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 3g (5%) Sodium 241mg (10%) Potassium 147mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 4035IU (81%) Vitamin C 4.1mg (5%) Calcium 36mg (4%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 10 rolls

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 3g 5%
Sodium 241mg 10%
Potassium 147mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 4035IU 81%
Vitamin C 4.1mg 5%
Calcium 36mg 4%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.